The use of chromatographic profiles from roasted arabica coffees to differentiate samples according to cleanliness, flavour and overall quality of the beverage

Química Nova

Ferreira, Márcia M. C.¹  Ribeiro, Juliano S.¹  Augusto, Fabio¹  Instituto Agronômico de Campinas, Campinas, Brasil¹  Salva, Terezinha J. G.¹  Universidade Estadual de Campinas, Campinas, Brasil¹ 

关键词: solid phase microextraction (SPME);    coffee flavor;    figures of merit.;   

DOI  :  10.1590/S0100-40422010000900015

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

In this work, the volatile chromatographic profiles of roasted Arabica coffees, previously analyzed for their sensorial attributes, were explored by principal component analysis. The volatile extraction technique used was the solid phase microextraction. The correlation optimized warping algorithm was used to align the gas chromatographic profiles. Fifty four compounds were found to be related to the sensorial attributes investigated. The volatiles pyrrole, 1-methyl-pyrrole, cyclopentanone, dihydro-2-methyl-3-furanone, furfural, 2-ethyl-5-methyl-pyrazine, 2-etenyl-n-methyl-pyrazine, 5-methyl-2-propionyl-furan compounds were important for the differentiation of coffee beverage according to the flavour, cleanliness and overall quality. Two figures of merit, sensitivity and specificity (or selectivity), were used to interpret the sensory attributes studied.

【 授权许可】

Unknown